Apricot Upside-Down Cake

“My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn’t believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions.” —Ruth Ann Stelfox, Raymond, Alberta

Apricot Upside-Down CakePhoto: Taste of Home
Servings Prep Time Cook Time
9servings 30minutes 35minutes + cooling
Servings Prep Time
9servings 30minutes
Cook Time
35minutes + cooling
Portions: servings
Portions: servings
  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside.
  2. Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up.
  3. In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture.
  4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in centre comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Recipe Notes

Nutrition Facts
1 piece: 272 calories, 6g fat (4g saturated fat), 55mg cholesterol, 162mg sodium, 53g carbohydrate (44g sugars, 1g fibre), 3g protein.